Progress in Understanding the Emulsification Properties of Soy Protein Modified by Extrusion Pretreatment and Enzymatic Hydrolysis

doi:10.7506/spkx1002-6630-20200819-245

FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (21): 365-371.doi: 10.7506/spkx1002-6630-20200819-245

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Progress in Understanding the Emulsification Properties of Soy Protein Modified by Extrusion Pretreatment and Enzymatic Hydrolysis

ZHU Xiuqing, LIU Yanqing, ZHU Ying, JIANG Yongpeng, LIU Linlin

(Key Laboratory of Food Science and Engineering of Heilongjiang Province, Key Laboratory of Grain Food and Comprehensive Processing of Grain Resource of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin 150076, China)

Online:2021-11-15 Published:2021-11-23

Abstract

Abstract: Soy protein has poor emulsification characteristics due to its large molecular mass, compact structure, and slow oil droplet adsorption rate, hindering its application in food processing. Therefore, improving the emulsifying properties of soy protein is becoming a research hotspot. This article reviews the latest progress in understanding the effect of extrusion pretreatment and/or enzymatic hydrolysis on improving the emulsifying properties of soy protein. The conformational changes of soy protein during the modification processes, the protein-protein interactions, and the improvement of emulsifying properties are analyzed. We believe that this review will provide theoretical support for exploring the mechanism by which extrusion combined with enzymatic hydrolysis can improve the emulsifying properties of soy protein and for its industrial application.

Key words: soybean protein isolate; extrusion pretreatment; enzymatic hydrolysis; extrusion combined with enzymatic hydrolysis; emulsification characteristics

CLC Number:

TS201.2

ZHU Xiuqing, LIU Yanqing, ZHU Ying, JIANG Yongpeng, LIU Linlin. Progress in Understanding the Emulsification Properties of Soy Protein Modified by Extrusion Pretreatment and Enzymatic Hydrolysis[J]. FOOD SCIENCE, 2021, 42(21): 365-371.

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Progress in Understanding the Emulsification Properties of Soy Protein Modified by Extrusion Pretreatment and Enzymatic Hydrolysis

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